Food and Flavor: A Gastronomic Guide to Health and Good LivingCentury Company, 1913 - 594 Seiten |
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acid adulterated American appetizing apples bacon baked beef berries birds boiled borax bread Bulletin Burbank butter cakes canvasback duck celery cents cheese chicken cities coal tar coffee cold consumer cookery cooking corn cream culinary dealers delicious digestible dinner dishes eaten eggs England English epicures escarole experiments fact farmers fish Flavor fowl fragrance France French French cuisine fresh fried fruit gastronomic German girls Horace Fletcher hors d'œuvre important Italian juice kinds kitchen lobster London Luther Burbank macaroni meal meat milk mutton nomic nutritive olive oil oranges oysters palate Paris peaches pigs pork potatoes poultry pounds preserved pudding restaurants roast salad salicylic acid salt sauce sausages savory served smell smoked soup sour spoiled steak stew stomach storage sugar sweet taste things tion tomatoes turkey usually varieties vegetables vinegar Wiley York